@semya_v_islame: Иногда неприязнь скрывается за улыбкой. Иногда чужие успехи вызывают зависть. А иногда человек вспоминает о тебе только тогда, когда ему что-то нужно. Не нужно ненавидеть людей или искать плохое в каждом. Но важно быть внимательнее и не подпускать слишком близко тех, чьи поступки причиняют тебе вред. Пусть Аллах убережёт нас от зависти, лицемерия и людей с дурными намерениями. Амин.

🌸 Семья в Исламе
🌸 Семья в Исламе
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Friday 24 July 2026 14:01:20 GMT
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The other day, I was listening to the autumn leaves rustle while preheating my oven, and suddenly got inspired to bake some spooky spiced cookies! 🍂 There's something so fun about turning classic cinnamon-sugar cookies into haunted Halloween treats with cute little white icing ghosts. These Spooky Friendly Ghost Snickerdoodles are perfect for Halloween! They're soft, chewy cinnamon cookies decorated with piped white icing ghosts that have dark dot eyes and smiles. Bite into one for a crisp cinnamon-sugar crust that gives way to a soft, buttery center. The mix of warm cinnamon spice and rich vanilla icing is just delicious! Here's the recipe if you want to try them out: Recipe Basics: Yield: Serves 4 to 6 (approx. 8 cookies) Measurements: USA Standard Ingredients: 3 cups All-purpose flour 1 teaspoon Cream of tartar 1 teaspoon Baking soda ½ teaspoon Salt 1 cup Unsalted butter, softened 1 cup Granulated white sugar 1 Large egg 2 teaspoons Vanilla extract 2 tablespoons Ground cinnamon (mixed with ¼ cup sugar for rolling) 1 cup White vanilla frosting or melted white chocolate (for ghosts) ¼ cup Black decorating gel or mini chocolate chips (for ghost faces) Instructions: 1. Whisk Dry Ingredients: In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt. Set aside. 2. Cream Butter and Sugar: In a large bowl, use an electric mixer to beat the softened butter and granulated sugar together on medium speed until light and fluffy. 3. Add Wet Ingredients: Beat in the egg and vanilla extract until completely incorporated into the butter mixture. 4. Roll and Bake: Gradually blend the dry ingredients into the butter mixture to form a soft dough. Roll into balls, coat thoroughly in cinnamon-sugar, and bake on a parchment-lined sheet at 350°F (175°C) for 10 to 12 minutes. Let cool. 5. Decorate Ghosts: Pipe swooping white ghost shapes onto each cooled cookie and add dark gel dots for eyes and mouths. Let set before serving. Chef’s Notes by NancyG: Ghost Piping Tip: Spoon your white icing into a piping bag with a small round tip to easily pull and taper the bottom tails of the ghosts for a floating effect. Storage: Keep these ghost snickerdoodles stored in an airtight container at room temperature with parchment paper between layers for up to 5 days. Nutritional Facts (estimated per serving): Calories: 360 Fat: 15g Protein: 3g Carbs: 53g #TheRecipeCollector #NancyGCookOn #fyp #HalloweenCookies #Snickerdoodles
The other day, I was listening to the autumn leaves rustle while preheating my oven, and suddenly got inspired to bake some spooky spiced cookies! 🍂 There's something so fun about turning classic cinnamon-sugar cookies into haunted Halloween treats with cute little white icing ghosts. These Spooky Friendly Ghost Snickerdoodles are perfect for Halloween! They're soft, chewy cinnamon cookies decorated with piped white icing ghosts that have dark dot eyes and smiles. Bite into one for a crisp cinnamon-sugar crust that gives way to a soft, buttery center. The mix of warm cinnamon spice and rich vanilla icing is just delicious! Here's the recipe if you want to try them out: Recipe Basics: Yield: Serves 4 to 6 (approx. 8 cookies) Measurements: USA Standard Ingredients: 3 cups All-purpose flour 1 teaspoon Cream of tartar 1 teaspoon Baking soda ½ teaspoon Salt 1 cup Unsalted butter, softened 1 cup Granulated white sugar 1 Large egg 2 teaspoons Vanilla extract 2 tablespoons Ground cinnamon (mixed with ¼ cup sugar for rolling) 1 cup White vanilla frosting or melted white chocolate (for ghosts) ¼ cup Black decorating gel or mini chocolate chips (for ghost faces) Instructions: 1. Whisk Dry Ingredients: In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt. Set aside. 2. Cream Butter and Sugar: In a large bowl, use an electric mixer to beat the softened butter and granulated sugar together on medium speed until light and fluffy. 3. Add Wet Ingredients: Beat in the egg and vanilla extract until completely incorporated into the butter mixture. 4. Roll and Bake: Gradually blend the dry ingredients into the butter mixture to form a soft dough. Roll into balls, coat thoroughly in cinnamon-sugar, and bake on a parchment-lined sheet at 350°F (175°C) for 10 to 12 minutes. Let cool. 5. Decorate Ghosts: Pipe swooping white ghost shapes onto each cooled cookie and add dark gel dots for eyes and mouths. Let set before serving. Chef’s Notes by NancyG: Ghost Piping Tip: Spoon your white icing into a piping bag with a small round tip to easily pull and taper the bottom tails of the ghosts for a floating effect. Storage: Keep these ghost snickerdoodles stored in an airtight container at room temperature with parchment paper between layers for up to 5 days. Nutritional Facts (estimated per serving): Calories: 360 Fat: 15g Protein: 3g Carbs: 53g #TheRecipeCollector #NancyGCookOn #fyp #HalloweenCookies #Snickerdoodles

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